Steward — Fine Dining & Chef's Table Restaurant

Responsibilities

• Polish and inspect all glassware and crockery before fine dining service: hand-polish each wine glass with lint-free cloth; check plates for chips, marks, or mineral deposits under light before table setting
• Care for the restaurant's specialty service pieces: imported European porcelain, Riedel crystal wine glasses, silver-plated cloches — inventory, storage, handling, and cleaning protocols for each category
• Deep-clean the chef's table kitchen after each dinner service: full equipment clean-down to chef-specified standard including cooking surfaces, induction tops, plate-warming equipment
• Support sommelier with glassware setup: correct glass placement per table setting type, polished to streak-free standard before wine service begins
• Maintain sous vide and precision cooking equipment cleanliness: immersion circulators, smoking guns, and specialty equipment used in modern tasting-menu kitchens
• Track glassware and china inventory for breakage reporting — fine dining operations track breakage closely as imported pieces have significant replacement cost

Requirements

• Glassware polishing technique for fine dining — streak-free finish on crystal essential
• Careful handling of imported porcelain and crystal service pieces
• Fine dining kitchen post-service deep-clean experience
• Discretion in a high-profile guest environment

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Housing allowance MXN 2,500/month
• Staff meals during shift
• Uniform and dining room footwear provided
• Year-end performance bonus

Work environment

Signature chef's table restaurant within a Los Cabos luxury resort. The highest-standard stewarding environment in the region — where every piece of glassware is inspected before it reaches a guest.

About the role

The steward who polishes wine glasses for a Los Cabos chef's table dinner service is working in one of the most scrutinized clean-water environments in Mexican hospitality. The glass that passes under the candlelight at the wine sommelier's inspection — spotless, streak-free, with no trace of the hard Los Cabos water — cleared that standard because someone spent 20 seconds on it with a cloth and steam, not because it came out of the machine that way.